Creamy Seafood Hot Pot recipe

All Recipes Best Recipe Seafood Shellfish Scallops

Ingredients

2 cups milk
1 ½ cups frozen peeled and deveined baby shrimp
1 cup frozen Patagonian scallops
1 cup uncooked orzo pasta
¾ cup onion, diced
¾ cup diced portobello mushroom caps
¾ cup shredded carrots
¼ cup grated Romano cheese
4 tablespoons butter
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 teaspoon minced garlic
½ teaspoon herbes de Provence (such as Penzeys)
½ teaspoon seasoned pepper (such as Penzeys Florida Seasoned Pepper)

Nutrition Info

467 calories
carbohydrate: 50.3 g
cholesterol: 133.8 mg
fat: 17.5 g
fiber: 3.1 g
protein: 27.9 g
saturatedFat: 10.5 g
servingSize: -
sodium: 974.2 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk, shrimp, scallops, orzo, onion, mushrooms, carrots, Romano cheese, butter, parsley, salt, garlic, herbes de Provence, and seasoned pepper in a medium to large pot over high heat. Cover and bring to a low boil. Stir and reduce heat to low.

  2. Cook, covered, until shrimp and scallops are opaque and flavors have melded, about 15 minutes. Stir and serve.

Recipe Yield

4 servings

Recipe Note

This is hands-down the easiest dish you can make during a hectic week. Just throw everything into a pot, uncooked and frozen solid, and come back to a delicious dish. Add a crusty baguette and salad for a complete meal.

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